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by in Jul 2010
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Total Time: 1.5

Yield: about 5 32-ounce jars

"Filetti" are fillets, or thin slices. Like passata, this recipe is a great starting point for sauces, soups, and stews. Make it with as many ripe plum tomatoes as you have, but it makes sense to start with at least 10 pounds.

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  • 10 pounds ripe plum tomatoes
  • 1 cup fresh basil leaves, plus 2 to 3 extra leaves for each jar of sauce
  • 1/4 cup kosher or sea salt


Wash the tomatoes. Cut them lengthwise into quarters and squeeze out seeds and juice. Layer as many tomatoes as possible into sanitized 32-ounce (or smaller if you prefer) canning jars. (Place a basil leaf and a sprinkle of salt every fourth layer or so.) Seal well and process in boiling water 40 minutes.
For details on processing preserved foods, visit:
Updated Thursday, May 27th, 2010

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